Chocolate Icing for Molasses Cake
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- half cup water
- 1 cup sugar
- 2 ounces of unsweetened chocolate by standing
- 1 teaspoonful hot water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
Chef Wood
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- Boil 1 scant half cup water with 1 cup sugar until it spins a thread, or forms a soft, firm ball in cold water.
- Pour slowly over the stiffly beaten white of egg, beating while it is being poured.
- Melt 2 squares or 2 ounces of unsweetened chocolate by standing the bowl containing it in hot water.
- Add 1 teaspoonful hot water to chocolate.
- Stir the egg and sugar mixture slowly into the melted chocolate.
- Beat until stiff enough to spread on cake.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Wooden spoon
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Kitchen thermometer